Lunch Menu

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• six northern oysters on ice with cocktail sauce and lemon creme fraiche       13
• hand cut beef tartare with black pepper aioli, toasted brioche and pear moustardo 13
• mixed baby greens with grape tomato, red onion and sherry vinaigrette 6
• Classic caesar salad with garlic croutons and parmesan cheese  7
• max wedge-iceberg lettuce with red onion, grape tomato, crispy bacon and creamy blue cheese 11
• tri color salad-belgian endive, radicchio and arugula with toasted pine nuts, roasted peppers and balsamic vinaigrette  9
• pickled beets and baby frisee with lively run goast cheese, butternut squash, candied walnuts and port wine vinaigrette    11

1. eggs- daily preparation 8
2. pasta du jour – daily preparation -market
3. steak frites- daily preparation 15
4. steamed prince edward island mussels with white wine, garlic, herbs, shallots and butter served with frites 13
5. rock shrimp “cassoulet style” with white bean ragout with white bean ragout, herbed breadcrumbs and garlic aioli 13
6. homemade  potato gnocchi with butternut squash, brown butter and sage      10
7. roast free range breast of chicken ”cacciatore” with creamy marscapone polenta      15
8. slow roasted atlantic salmon with roasted cauliflower, capers, raisins and rouille       16
9. pan seared breast of duck “marsala”, rice pilaf, haricot vert and rich marsala-mushroom sauce     15
10. max veal osso bucco bolognese over rigatnoi 15